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Category: Ribs
Prep Time: Cook Time: Total Time:
4 Racks of Pork Baby Back Ribs (1 1/2 lbs. each)
1 Recipe BBQ Spice (see notes)
4 Cloves of Garlic – crushed
2 Cans of Root Beer
Using a butter knife, peel back the membrane on the bone side of the ribs and remove. Season the ribs well on both sides (see spice mix recipe). Lay each rack on a large sheet of heavy duty foil. Fold over the sides and roll down to seal tight. Crimp 1 end tightly. Add 4 oz. root beer and seal the other end. Seals should be tight so that the steam doesn’t escape.
Using indirect heat, (fire on one side, food on the other), cook for 2 hrs, turning the foil packs every 30 min. Resist the urge to peak, every time you open the grill add 10 mins. to your cooking time. Add 10-12 briquets every time you turn the ribs. After 1 3/4 hrs. carefully open 1 end of a pack and test the ribs for tenderness. Stick with a knife, the knife should go into meat easily, and the meat should slide off the knife. Take the ribs off the grill, open packs and let rest for 10-15 mins. Save some juice for the BBQ sauce.
When ready to serve, place ribs on grill for 4-5 minutes per side. Mop ribs with Root Beer BBQ Sauce. Turn each side to heat for 1-2 minutes. Serve as 4 rib sections with more Root Beer BBQ Sauce on the side. Makes 2–3 servings
Spice Mix
1/2 cup Paprika
1/4 cup Chili Powder
2 tbsp Dry Mustard
2 tbsp Brown Sugar
2 tbsp Kosher Salt 2 tbsp Black Pepper
2 tbsp Garlic Powder
1 tbsp Dried Thyme
2 tbsp Cumin
1 tbsp Chipotle Chili Powder
Mix together, place in shaker jar or Ziploc bag, store in a cool dry place.
Makes 6-8 servings
Root Beer BBQ Sauce
1 cup ketchup
3 tbsp pan drippings
1/2 cup brown sugar
1 tbsp Worcestershire sauce
1 can of root beer
Salt and pepper to taste
Homemade Coleslaw
1/2 cup mayonnaise
1 tbsp cider vinegar
2 tbsp sugar
1 tsp black pepper
3 tsp celery salt
1/2 head of cabbage, shredded
1 carrot shredded
1/2 head red cabbage, shredded
3 green onions, thinly sliced.
In a large bowl, combine the first 5 ingredients. Mix completely…taste and adjust salt if needed. Add vegetables and toss to coat evenly. Refrigerate for 1 hour or more.
Makes 2–3 servings
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ROOT BEER RIBS WITH HOMEMADE COLESLAW
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Category: Ribs
Prep Time: Cook Time: Total Time:
4 Racks of Pork Baby Back Ribs (1 1/2 lbs. each)
1 Recipe BBQ Spice (see notes)
4 Cloves of Garlic – crushed
2 Cans of Root Beer
Using a butter knife, peel back the membrane on the bone side of the ribs and remove. Season the ribs well on both sides (see spice mix recipe). Lay each rack on a large sheet of heavy duty foil. Fold over the sides and roll down to seal tight. Crimp 1 end tightly. Add 4 oz. root beer and seal the other end. Seals should be tight so that the steam doesn’t escape.
Using indirect heat, (fire on one side, food on the other), cook for 2 hrs, turning the foil packs every 30 min. Resist the urge to peak, every time you open the grill add 10 mins. to your cooking time. Add 10-12 briquets every time you turn the ribs. After 1 3/4 hrs. carefully open 1 end of a pack and test the ribs for tenderness. Stick with a knife, the knife should go into meat easily, and the meat should slide off the knife. Take the ribs off the grill, open packs and let rest for 10-15 mins. Save some juice for the BBQ sauce.
When ready to serve, place ribs on grill for 4-5 minutes per side. Mop ribs with Root Beer BBQ Sauce. Turn each side to heat for 1-2 minutes. Serve as 4 rib sections with more Root Beer BBQ Sauce on the side. Makes 2–3 servings
Spice Mix
1/2 cup Paprika
1/4 cup Chili Powder
2 tbsp Dry Mustard
2 tbsp Brown Sugar
2 tbsp Kosher Salt 2 tbsp Black Pepper
2 tbsp Garlic Powder
1 tbsp Dried Thyme
2 tbsp Cumin
1 tbsp Chipotle Chili Powder
Mix together, place in shaker jar or Ziploc bag, store in a cool dry place.
Makes 6-8 servings
Root Beer BBQ Sauce
1 cup ketchup
3 tbsp pan drippings
1/2 cup brown sugar
1 tbsp Worcestershire sauce
1 can of root beer
Salt and pepper to taste
Homemade Coleslaw
1/2 cup mayonnaise
1 tbsp cider vinegar
2 tbsp sugar
1 tsp black pepper
3 tsp celery salt
1/2 head of cabbage, shredded
1 carrot shredded
1/2 head red cabbage, shredded
3 green onions, thinly sliced.
In a large bowl, combine the first 5 ingredients. Mix completely…taste and adjust salt if needed. Add vegetables and toss to coat evenly. Refrigerate for 1 hour or more.
Makes 2–3 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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